9,195 fay fay recipes

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

Homemade date syrup simmered from date sugar, water, vanilla, and cinnamon then blended smooth. A natural, high-fiber alternative to maple syrup or honey.

Loaded baked potatoes smothered in a creamy cheddar broccoli sauce with sour cream and Dijon mustard. A 20-minute weeknight side dish using just 5 simple ingredients.

A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.

Old-school cold redfish mold with boiled red snapper, bell pepper, celery, and a mustard-lemon kick, set in its own fish stock. A Gulf Coast classic served chilled with mayo and crackers.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Rustic peach skillet pie with fresh sliced peaches, cinnamon, and butter in a pastry crust folded over the edges like a galette. Simple, open-faced, and baked until bubbly and golden.

Diet Rite bread: a 3-ingredient bread machine loaf made with just yeast, bread flour and soda water. Fat-free, sugar-free and low in sodium, with a surprisingly light, airy crumb.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Pineapple squash is a zero-waste tropical syrup made from the peel and core of a fresh pineapple, simmered with sugar and brightened with lemon juice. Mix with cold water for a homemade summer cordial.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Colorful ham kabobs with pineapple and bell peppers, basted in a tangy cranberry glaze spiked with mustard and cloves. A smart way to use leftover holiday ham in just 30 minutes.

Vibrant broccoli and zucchini saute with green onions, basil, and soy sauce. Serve hot or cold on a bed of lettuce for an elegant side dish that feeds a crowd.